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45 comments
- Kellie Muckleroy
I have made many of your recipes and have loved them all. Tried this Caramel sauce twice and didn’t turn out either time. NOT AN EASY RECIPE. I don’t think I will waste anymore sugar, butter, and cream. first time overcooked/burned. next under cooked. difficult to get the right amber before butter/cream step. disappointed.
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- tatyanaseverydayfood
So sorry this recipe didn’t work for you!
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- Marci
Mine didn’t work either, not happy. Came out very gritty
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- tatyanaseverydayfood
Oh, no! So sorry that it turns gritty! Usually means the sugar somehow separated 🙁
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- Lars
Made this multiple times. Always a succes. I find that the key to success is melting the suger slowly, and when its completely dissolved and the mixture starts bubbling, then I crank up the heat.
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- tatyanaseverydayfood
Thank you so much for leaving your tip! And I’m so glad you love the recipe! 🙂
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- Olya
How do you store the caramel?
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- tatyanaseverydayfood
I recommend placing it into a glass jar and keep it refrigerator for longer shelf life. It will be okay at room temperature for a few days.
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- Christina
Hi how long can we keep in the refrigerator?
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- tatyanaseverydayfood
Hi! This will keep well for up to 2 weeks in the refrigerator. Enjoy!
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- Felice
I have a ceramic stove, and I am doing this recipe at the 4 level for cooking. The first time it came out perfectly. The last two times it is not turning amber colored and the sugar is crystallizing into little pellets. I am not stirring and cooking it 15-20 minutes. Any suggestions?
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- tatyanaseverydayfood
Hmm, sorry about that! It could be many things, from stirring to old sugar to not enough water. I’ve had that happen many times, too. Try adding a tablespoon of light corn syrup to help stabilize the sugar
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- Yasmin
Thants dear tatyana , i made the caramel sause, & it was perfect, love you so much?
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- tatyanaseverydayfood
Wonderful! So glad you enjoyed it!: )
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- Larisa
Amazing recipe!!! Turned out from the first try! Will definitely be making it again and again! my favorite caramel sauce recipe. Thanks Tatyana!
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- tatyanaseverydayfood
Awesome! 🙂 I’m so glad you enjoyed it! 🙂
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- Carla
I’d love to use this recipe as filling for cupcakes – do you think it would be better to do that at the room temp consistency, or refrigerated? Will it work if you don’t make it as dark of an amber color in the pan? Thanks!
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- tatyanaseverydayfood
Hi! 🙂 Yes, this would be perfect as a filling for cupcakes. I would try it first with room temp sauce since it will flow easier. And the color/richness of the sauce is also adjustable; a lighter color will work just fine. I recommend having the cream and butter at room temperature, too 🙂 Enjoy!
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- Carla
Sorry, 1 more question! Should the butter and cream be room temperature?
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- Anna
Great recipe, thank you! It was enough to cover and drizzle two cakes. I had zero issues making it, and really enjoyed the flavor. To those using real vanilla extract vs imitation, I suggest using only 1 tspn, as the vanilla flavor can become overwhelming- though of course, it’s a matter of personal preference.
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- tatyanaseverydayfood
So glad you enjoyed the recipe! 🙂
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- Sheri
I have just made this in preparation to make your Layered, Caramel Pumpkin Cheesecake for Thanksgiving. It took 2 tries to get the color right – I slightly burned the first batch and it was too bitter! The syrup actually started to brown in one spot, not uniformly. So it’s understandable how one area could burn before the rest of it is done. The second try is fine, truly delicious. I need to hide this overnight from my son or it will be gone before I make that Cheesecake tomorrow. Wish me luck, and thanks Tatyana. I look forward to trying more of your recipes!
- tatyanaseverydayfood
I’m so glad the second time around worked better! I think it might have something to do with the stove type, too. Happy Thanksgiving! 🙂
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- Angelique
The 1st time I made your caramel sauce it came out perfect!! This is now my go to caramel sauce. Sooo easy and absolutely delicious! I love this sauce?
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- tatyanaseverydayfood
I’m so glad to hear that! 🙂 Enjoy!
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- Dana
If I wanted to make this into a salted caramel sauce, is it going to change the flavor or consistency much if I use a bit more sea salt instead of salted butter?
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- tatyanaseverydayfood
Hi! You do need to add the butter, salted or unsalted, but you can absolutely add additional salt to the recipe! 🙂
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- Sarah E
Recipe was a success the first try, absolutely delicious and easy. Will make again and again
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- tatyanaseverydayfood
Wonderful!! 🙂 So glad you enjoyed the recipe! Enjoy!
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- Charmaine
Absolutely love this caramel recipe. It’s my go to err day all the way 😂🥰Thank you so much 🙏🏽
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- tatyanaseverydayfood
Awesome! 🙂 I’m so glad you’re enjoying this recipe! Definitely my go-to, too! 🙂
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- Traci Kilbourne
Will this caramel work for Caramel Apples too??
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- tatyanaseverydayfood
Hi Traci! This caramel will not harden enough for caramel apples. However, you can use it as dip instead.
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- Melinda Hochstetler
the easiest caramel sauce I’ve ever made.. ad very delish! served drizzled over apple cake. Will make again!!
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- tatyanaseverydayfood
Awesome! I’m so happy you enjoyed the recipe! It’s my favorite, too!
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- Mariana
this recipe didn’t work for me, unfortunately. I was following the directions and measurements, but sugar didn’t turn amber color and instead started crystalizing on the top. After adding butter and cream, I tried cooking a little longer to achieve at least a little more brown color. It didn’t help. Instead the whole mixture became hard, not liquid. So disappointed, I can’t use it for the maple pecan cheesecake I made following your recipe.
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- tatyanaseverydayfood
Hi! So sorry to hear that the recipe didn’t work well for you. It sounds like the temperature was too low on your stove top. Try increasing the temperature. When the temp is too low, the water evaporates over time, crystalizing the sugar. Increase the temperature and it will melt and caramelize. I’ve used this recipe for many, many years and I love it! Hope it works out for you on the second try! And, don’t add the butter or cream until the sugar is amber!
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- Indira
Hi Tatyana, I want to make a date cake tomorrow, being the 1st January 2022. And also follow your Caramel Sauce recipe in order to pour it on top of the Date Cake. Can I use an alternative in place of heavy cream?
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- tatyanaseverydayfood
Hi! That sounds delicious! I think whole milk might work well, too. If you need a dairy free option, coconut cream might work well, too. Enjoy!
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- Luis
I love it, Ms. Tatiana, it’s flavorful and delicious.
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- tatyanaseverydayfood
Hi Luis! I’m so glad you enjoyed the recipe! A favorite one mine!
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- Amy
I’ve made your caramel a few times before and it is easy and delicious. I am making it now for macaron fillings and I realized that I don’t have any sea salt. Can I add it later today or should I just skip? I was thinking regular salt wouldn’t be good, right?
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- tatyanaseverydayfood
Hi Amy! I’m so glad you’re enjoying my caramel recipe! It’s my favorite 🙂 Regular salt will work but you’ll need to adjust the amount down a bit. Regular salt is saltier than sea salt so start with a few pinches then add more as needed. You can add it later, too.
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- Heather Moffitt
I made this last night. After I took the mixture off to add the cream and butter I put back on stove for 3 mins. It turned out thick just like I wanted. Thankyou.
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- tatyanaseverydayfood
Hi Heather. You’re most welcome! I’m so happy you enjoyed the recipe. Thank you for taking the time to leave a review!
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